Coq au Vin Done Right (Michelin Technique)

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Thighs are more affordable and remain moist during cooking.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: cheap red wine

Non-alcoholic options are lower in calories.

Prepare a brine with 5% salt solution, dissolving salt in water and adding peppercorns, thyme, and bay leaf to infuse.

Remove the chicken from the bone, taking off the wings and separating the legs and thighs.

Roast the chicken bones in an oven set to 180°C while the chicken is marinating in the brine for 4 hours.

After brining, rinse the chicken in cold water and lightly dust it in flour.

Heat a sauté pan on medium-high heat and add the chicken, skin-side down, to build a golden crust.

Rotate the chicken in the pan to ensure even cooking and crust formation.

Remove the chicken once it has a nice color, leaving the fat in the pan.

Add smoked bacon to the pan to render its fat, starting on low heat to evaporate water content before increasing the heat.

Cook the bacon until it caramelizes, then add mushrooms and pearl onions to the pan to caramelize them as well.

Cooking Techniques

Equipment Needed

Spice Level: